# Directions:
01 - Rinse the blackcurrants and pat dry thoroughly. Slightly crush them with a potato masher or fork to release their natural juices.
02 - Place the crushed blackcurrants in a large sterilized jar with a minimum capacity of 1.5 liters.
03 - Add the cinnamon stick, whole cloves, star anise, black peppercorns, and lemon zest strips to the jar.
04 - Pour the sugar into the jar, then add the vodka in a steady stream.
05 - Seal the jar tightly and shake gently to help dissolve some of the sugar crystals.
06 - Store the sealed jar in a cool, dark location for 2 to 4 weeks. Shake gently every few days to facilitate flavor extraction and sugar dissolution.
07 - After the infusion period, strain the mixture through a fine sieve or muslin cloth into a clean jug. Discard all solids.
08 - Decant the liqueur into sterilized bottles using a funnel, seal securely, and apply labels.
09 - Allow the liqueur to mature for at least one additional week before consumption for optimal flavor development. Serve chilled or over ice.
